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1995-09-27
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Newsgroups: rec.food.recipes
From: "Mark C. Carroll" <carroll@thorin.cis.udel.edu>
Subject: Soup Stock - Chicken
Message-ID: <2hpjm1$q71@louie.udel.edu>
Organization: University of Delaware, Newark
References: <1994Jan20.184445.9242@erenj.com>
Date: 21 Jan 1994 22:06:57 GMT
I don't know about beef stock, but here's a good, easy chicken stock
recipe. (As a warning, different people like different kinds of
stock. Some chicken stock is nothing other than water in which a
chicken was boiled. Mine is a very rich stock, which uses a lot of
other flavoring ingredients other than just chicken.)
1> Get a *cheap* chicken. The fattier this chicken is, the better the
stock is going to taste.
2> Put it into a pot, and get it completely covered with water.
3> Throw into the pot:
- 1 onion, chopped in half
- a clove or two of crushed (but *not* chopped) garlic
- a stalk or two of celery cut into 3 inch lengths
- a carrot or two, cut as the celery
- 5-10 whole black peppercorns
- a turnip, cut into large cubes. (Daikon radish works *very* well
instead of turnip.)
4> Add more water, if it looks like it needs it.
5> Put it on medium heat, and let it boil for 1 hour or so.
6> Pour through a colander to remove all of the solids.
7> Put it back on the heat, and get it to a *low* boil. Leave it
there until it reduces by roughly 1/2.
Now you've got chicken stock. The easiest way to store it is to pour
it into ice cube trays, and put the finished cubes into freezer bags. Defrost
a couple of cubes whenever you need stock.